Penne Primavera

The summer bounty of garden-fresh vegetables makes this dish a treat. I first tasted it at a restaurant in France. The sauce was made at the table, and the aroma was so wonderful we couldn't wait to eat.

The sauce is made with eggplant, zucchini, bell peppers, ripe tomatoes, and tangy goat cheese that melts to coat the vegetables. Use the best- quality vegetables you can find.

Makes 2 servings

2 teaspoons olive oil

1 cup sliced onion

1 cup sliced eggplant

1 1/2 cups sliced zucchini

1 cup sliced red bell pepper

1 teaspoon minced garlic

1 1/2 cups quartered plum tomatoes

2 ounces crumbled goat cheese

Salt and freshly ground black pepper

1/4 pound penne pasta (about 1 1/3 cups)

1/2 cup fresh basil, torn into small pieces

1/2 cup freshly grated Parmesan cheese

1. Place a large saucepan filled with 3 to 4 quarts water on to boil over high heat.

2. Meanwhile, heat the olive oil in a nonstick skillet over medium-high heat.

3. Add the onion. Saute 2 minutes. Add the eggplant, zucchini, red bell pepper, and garlic. Saute 5 minutes, stirring occasionally. Add the tomatoes. Lower heat to medium and cook 5 minutes, stirring once or twice. Add the goat cheese and salt and pepper to taste. Remove from the heat.

4. When the water comes to a boil, add the pasta. Boil 10 minutes. It should be cooked through, but firm. Drain, leaving 2 tablespoons water in the saucepan. Return pasta to the pan and add the vegetable sauce. Add salt and pepper to taste. Toss well. Divide the pasta between two dinner plates and sprinkle with basil and Parmesan cheese.

Per serving: 541 calories, 26 grams protein, 66 grams carbohydrates, 20 grams fat, 38 milligrams cholesterol, 476 milligrams sodium, 9 grams dietary fiber.